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Easy Homemade Brown Gravy Recipe (From Scratch, No Drippings Required)

Close-up of a white bowl filled with rich, steaming homemade brown gravy, showing a swirl pattern.
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Make a rich, velvety brown gravy from scratch using a simple roux. This recipe does not require pan drippings and is perfect for mashed potatoes or roast meat.

Ingredients

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  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 cups beef broth (low sodium preferred)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk the flour into the melted butter. Cook this mixture, stirring constantly, for 1 to 2 minutes until it forms a smooth paste (roux) and smells slightly nutty. Do not let it brown too much.
  3. Slowly pour in the beef broth while whisking continuously to prevent lumps from forming.
  4. Bring the mixture to a simmer, still whisking occasionally. The gravy will begin to thicken as it simmers.
  5. Stir in the Worcestershire sauce, onion powder, and garlic powder.
  6. Reduce the heat to low and let the gravy simmer for 3 to 5 minutes, or until it reaches your desired thickness. If it is too thick, add a little more broth or water.
  7. Remove from heat. Season with salt and black pepper to your preference.

Notes

  • For a darker color, cook the roux for an extra minute or two until it reaches a light peanut butter color.
  • If you prefer a smoother texture, strain the finished gravy through a fine-mesh sieve before serving.
  • If you have leftover meat drippings, substitute 1 tablespoon of butter with 1 tablespoon of drippings for added flavor.

Nutrition

Find it online: https://flavorzine.com/homemade-brown-gravy-recipe-from-scratch/